Two Sundays ago Lyn and I were driving around doing our errands when I made the announced that I had a craving for roasted chicken. We pulled into the Stop and Shop, not our usual choice for meats Whole Foods is, but they have Natures Prides which is not that bad, definitely less expensive. Anyway I grabbed a 5 pound chicken and a Cara Cara Orange*, you can use any kind of orange but I never noticed a Cara Cara orange before so what the heck I took a chance. The orange was actually good when I cut it open and saw the reddish color my first reaction was grapefruit but it was sweet and more like a naval orange. I would buy again.
- 4-5 pound roasting chicken
- 1 Cara Cara orange sliced in eights
- I like to add a fruit in the cavity it adds some moisture and flavor so whether it is lime, lemon, orange or a combination does not matter.
- 1 small to medium red onion sliced in eights
- 4-5 cloves of garlic gently crushed just a little
- A handful of fresh thyme
- 1 Tbsp. olive oil
- Kosher Salt and pepper
- Your favorite poultry rub I used mine which I made a long time ago and can’t remember what exactly is in it.
- Williams-Sonoma makes a good one. We’ve combined kosher salt, black pepper and garlic with traditional herbs and spices, including fennel, thyme and cayenne. Hints of tangy lemon and aromatic mustard add a lively finishing touch.
- 3-4 thicker carrots slice in 1 inch pieces
- 3-4 potatoes quartered or smaller depending on size
- 2-3 red onions quartered
- Whole garlic cloves if you want
Preheat oven to 4500
Remove the giblets etc. and set aside to make a chicken broth future use or toss it. Rinse the chicken inside and out and dry with a paper towel. Optional with handle side of regular dinning knife or fingers loosen the skin from the breast and place a sage leaf on both sides or push some butter mixed with some of the poultry rub. I usually do something like this but not this time. Lyn says too much fat……
Fold the wings under
Season the cavity with salt and pepper.
Stuff with onion, garlic, orange and thyme.
Sprinkle the rub on the bottom side of chicken, drizzle some olive oil and give it a good massage, do the same to the other side and then grind some pepper all over the top. Tie the legs together to hold the stuffing in and give the chicken a more uniformed shape.
Place in roasting pan on middle rack and roast for 30 minutes. Take out and close the oven door. Drain about half of dripping add the vegetables making sure that the potatoes are cut side down.
Return to oven reduce heat to 3250 roast for 30-40 minutes more until juices run clear and temps is about 160-1650
Remove from oven place on platter cover loosely with tin foil for about 15 minutes before carving.
Now decide how crispy you want the vegetables and whether you want to drain the drippings out of not. So depending on what you decide either turn off the oven now or not…
I wrote this recipe from memory I do not think I forgot anything but I feel every cooking experience should have a little experimentation in it how else can we/you discover new taste treats.
* The Cara cara navel, or red navel orange is an early-to-midseason navel orange believed to have developed as a cross between the Washington navel and the Brazilian Bahia navel. Discovered at the Hacienda de Cara Cara in Valencia, Venezuela in 1976, the parentage is apparently uncertain enough to occasionally warrant the distinction of a mutation, with only the tree on which it was found—the Washington navel—being an accepted progenitor. Cara caras did not enter the U.S consumer produce market until the late 1980s and were carried only by specialty markets for many years thereafter. From Wikipedia